Tuesday, August 14, 2007

Thai Red Curry

We decided last night, that this dish is our all time family favourite. We hadn't had it for a while and we all really enjoyed it last night. It is an easy dish to prepare, which is always popular in my book! How much of a burn it has depends largely on what type of Red Curry Paste you use. The paste I have at the moment is quite strong, so I use less. I once used a "Lite" coconut milk and the curry was really not nice, so I wouldn't recommend doing that.

Cut the chicken into bite-sized pieces and marinate with a dollop of olive oil and the lemon juice for about 15 mins. Fry the chicken until nicely browned and nearly cooked through. In a saucepan combine the coconut milk, curry paste, sugar, soy sauce, chilli and beans, simmer together and when beans are nearly cooked add the chicken to heat through. Serve with rice and garnish with chopped coriander. Can substitute 2 of the chicken breasts with a small packet of peeled prawns which have been boiled for a couple of minutes.